Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Potato, Salmon, and Lentil Salad with Mustard Cream Sauce

Scott Phillips

Servings: 6 as a main course

Here is a main-dish salad with flavor that builds with every bite. The potatoes are soaked in wine and broth, and they balance the rich salmon beautifully. But it’s the dreamy, creamy dressing that will have you swooning. Enjoy the dish alfresco with a chilled glass of wine, and feel all your worries slip away.

Ingredients

For the lentils

  • 3 sprigs fresh flat-leaf parsley
  • 1 sprig fresh thyme
  • 1 small bay leaf
  • 1 Tbs. olive oil
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced leek (white and light-green parts only)
  • 1/2 cup French green lentils (lentils du Puy)
  • 2 cups lower-salt chicken broth or water
  • Kosher salt and freshly ground black pepper

For the mustard cream

  • 1 cup crème fraîche
  • 2 Tbs. Dijon mustard
  • 2 Tbs. whole-grain Dijon mustard
  • 1-1/2 tsp. honey
  • 1 tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper

For the potatoes and salmon

  • 2 lb. Yukon Gold potatoes, sliced 1/2 inch thick
  • Kosher salt
  • 1/3 cup dry white wine
  • 1/3 cup lower-salt chicken broth
  • 1 Tbs. finely chopped shallot
  • 12 oz. salmon fillet, preferably skin on
  • 2 Tbs. olive oil; more as needed
  • Freshly ground black pepper
  • 1 oz. microgreens or baby greens, for garnish (optional)

Nutritional Information

      Calories (kcal) : 520
      Fat Calories (kcal): 250
      Fat (g): 27
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 707
      Sodium (mg): 1160
      Carbohydrates (g): 43
      Fiber (g): 6
      Sugar (g): 5
      Protein (g): 24

Preparation

Cook the lentils

  • Bundle the parsley, thyme, and bay leaf in a square of cheesecloth secured with kitchen twine.
  • Heat the olive oil in a 4-quart saucepan over medium heat. Add the carrot, celery, and leek, and cook, stirring occasionally, until tender but not browned, 3 to 5 minutes. Add the lentils, chicken broth, 1 tsp. salt, 1/2 tsp. pepper, and the herb bundle. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, about 25 minutes. Drain and then spread the lentils on a rimmed baking sheet to cool quickly. (The lentils may be cooked up to 2 days ahead; cover and refrigerate. Return to room temperature before serving.)

Make the mustard cream

  • In a small bowl, combine the crème fraîche, both mustards, the honey, and vinegar. Season to taste with salt and pepper. Cover and refrigerate for up to 2 days.

Parcook the potatoes

  • Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and cook for 5 minutes; the potatoes will still be a little hard in the center. Drain and transfer to a rimmed baking sheet. Drizzle the wine and chicken broth over the hot potatoes and sprinkle with the shallot. Let sit, turning once or twice, for at least 30 minutes and up to 8 hours; cover and refrigerate if holding more than 2 hours.

Grill the potatoes and the salmon

  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  • Brush the salmon generously with olive oil, season lightly with salt and pepper, and grill, flipping once, until barely opaque in the center, 6 to 7 minutes.
  • Meanwhile, brush the potatoes with olive oil and season well with salt and pepper. Grill, flipping once, until tender and nicely marked, 5 to 7 minutes.

Serve

  • Flake the salmon into large pieces. Spread half of the mustard sauce on a large platter or divide it among plates. Arrange the potatoes, salmon, and lentils on the sauce. Top with the microgreens, and serve with the remaining mustard cream on the side.

Reviews

Rate or Review

Reviews

  • Ananda11 | 09/26/2016

    I absolutely LOVE this dish. I made it all summer whenever we had company and they were all enthralled by the flavours and textures. Delicious!

  • rdbend | 07/01/2016

    The lentils and mustard dressing are the coupe de grace

  • th2 | 06/18/2016

    This meal was sensational--one of the best I've found on fine cooking. The only changes I made were substituting whole seed mustard with some ground mustard and using mixed greens in greater ratio than the recipe called for. I also used smoked salt on the salmon. Loved the creme fresh dressing though it made more than we needed.

  • Canadiancutiecooks | 05/26/2016

    This is a delicious meal. I added fresh dish and BBQ the salmon on a cedar plank.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks